Charred Scallion Oil
A good scallion oil hinges on the balance between the crisp, charred bits and the vibrant green oil. It is the kind of staple that turns a simple bowl of noodles or a piece of white fish into something finished.
Use neutral oil to let the scallions take the lead.
Avoid olive oil, as its own flavor will compete with the scallions. Choose grapeseed, canola, or a light vegetable oil.
- small heavy-bottomed saucepan
- fine-mesh strainer
- heat-proof glass jar
What goes in.
- 2 bunchesscallions, cleaned and patted bone-dry
- 1 cupneutral oil
- 1 tspkosher salt
Control the char
The oil must be hot enough to sizzle immediately, but keeping the heat at medium-low ensures the scallions darken evenly without burning to an acrid black.
The method.
Prepare the scallions
Slice the scallions into two-inch segments. Separate the white parts from the green parts, as the whites take longer to soften.
Begin the fry
Place the oil and the white scallion parts in the pan over medium heat. When they begin to bubble, add the green parts.
Maintain the sizzle
Lower the heat to medium-low. Allow the scallions to fry gently for 12 to 15 minutes. They are ready when they reach the color of dark roasted coffee.
Cool and strain
Remove the pan from the heat. Stir in the salt. Let the mixture cool completely in the pan before straining into a glass jar.
Other turns to take.
Spicy Scallion Oil
Add one tablespoon of red chili flakes to the oil during the last minute of frying for a deep heat.
Aromatic Scallion Oil
Toss two smashed garlic cloves into the oil at the start for a punchier, sharper finish.
When it doesn't go to plan.
Moisture is the enemy; ensure the scallions are completely dry before they hit the oil to prevent splattering.
Do not discard the charred scallion solids; they serve as a crunchy garnish for congee or stir-fried greens.
Store the oil in the refrigerator; it will keep for up to two weeks.
The ones that keep coming up.
How do I know when the scallions are done?
Look for a dark mahogany brown color. If they are still bright green, they need more time; if they look like charcoal, they have gone too far.
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